EP3962276A1 - Découpe de l'extrémité avant d'une demi-carcasse de porc suspendue - Google Patents

Découpe de l'extrémité avant d'une demi-carcasse de porc suspendue

Info

Publication number
EP3962276A1
EP3962276A1 EP20721274.7A EP20721274A EP3962276A1 EP 3962276 A1 EP3962276 A1 EP 3962276A1 EP 20721274 A EP20721274 A EP 20721274A EP 3962276 A1 EP3962276 A1 EP 3962276A1
Authority
EP
European Patent Office
Prior art keywords
ribs
cut
carcass part
pig carcass
cutting
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP20721274.7A
Other languages
German (de)
English (en)
Inventor
Jan Johannes Meerdink
Franciscus Theodorus Henricus Johannes VAN DER STEEN
Adriaan EBERGEN
Ronald KRANENBARG
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Marel Red Meat BV
Original Assignee
Marel Meat BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Marel Meat BV filed Critical Marel Meat BV
Publication of EP3962276A1 publication Critical patent/EP3962276A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22B—SLAUGHTERING
    • A22B5/00—Accessories for use during or after slaughtering
    • A22B5/0017—Apparatus for cutting, dividing or deboning carcasses
    • A22B5/0041—Electronic, robotic or computer assisted cutting, dividing or deboning carcasses
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/0073—Other devices for processing meat or bones using visual recognition, X-rays, ultrasounds, or other contactless means to determine quality or size of portioned meat
    • A22C17/0086—Calculating cutting patterns based on visual recognition
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22B—SLAUGHTERING
    • A22B5/00—Accessories for use during or after slaughtering
    • A22B5/0017—Apparatus for cutting, dividing or deboning carcasses
    • A22B5/0029—Cutting through or detaching portions of a carcass
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22B—SLAUGHTERING
    • A22B5/00—Accessories for use during or after slaughtering
    • A22B5/0064—Accessories for use during or after slaughtering for classifying or grading carcasses; for measuring back fat
    • A22B5/007—Non-invasive scanning of carcasses, e.g. using image recognition, tomography, X-rays, ultrasound
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22B—SLAUGHTERING
    • A22B7/00—Slaughterhouse arrangements
    • A22B7/001—Conveying arrangements
    • A22B7/002—Devices for hanging animal carcasses while being conveyed or stored, e.g. gambrels, hooks
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/0006—Cutting or shaping meat

Definitions

  • the present invention relates to the deboning of four-legged slaughter animal carcass parts hanging suspended from carriers of an overhead carcass transport system. More
  • the carcass parts may be a half carcass that has been eviscerated and cleaned.
  • the carriers used may be of the gambrel type, having two opposed carrier ends pointing away from each other and being tied together with a cross bar.
  • the cross bar has a hanging arrangement that cooperates with an overhead transport conveyor system.
  • Another type of carrier may be the Euro Hook variant, having a pointed end and a carrier portion shaped like a fishing carrier.
  • the Euro Hook also has a hanging arrangement that cooperates with an overhead transport conveyor system similar to that used for gambrels.
  • the single carriers may comply with DIN 5047 (Carriers for meat and other food; tubular track sliding carrier).
  • a half carcass of a pig is divided into fore end, middle portion and rear end (or ham) before further deboning and other processing.
  • the division into three parts may take place on a processing table, where the half carcass part is lying horizontally, or it may be taking place when the half carcass is still hanging, either stationary or mobile.
  • the cutting itself is done using a saw type rotating blade. This has the some perceived disadvantages.
  • First the generation of an excessive amount of meat and bone dust, which diminishes the quality of the product(s) generated.
  • the cut across the rib portion will cut through ribs and the cut across the shoulder blade will cut a piece of the shoulder blade off leaving sharp bone ends that detract from consumer acceptance.
  • the reference JP2013031916 (A) describes that a carcass dividing apparatus has an anterior body dividing section and a posterior body dividing section disposed in series along a rail.
  • Embodiments of the invention preferably seeks to mitigate, alleviate or eliminate one or more of the above mentioned disadvantages singly or in any combination.
  • a method of processing a half pig carcass part that is at least partly freely hanging from a carrier, which carrier engages the leg part of the half pig carcass part comprising:
  • a rib cut such as a rib cut between the first and second target ribs, such as a rib cut in meat and/or rib cartilage portions between first and second target ribs
  • the method further comprises the step of:
  • a possible advantage of the present invention may be that it renders it easier, requiring less precision in initiating the cut through the spine, faster, more certain to succeed and/or more efficient to get a separation device, such as a scissor knife or a rotating knife or a rotating saw, brought in a position where it can make the cut through the backbone, such as by moving it in a direction towards and through the backbone from the side of the backbone where the rib cut is present.
  • a separation device such as a scissor knife or a rotating knife or a rotating saw
  • a possible reason for this being that a relatively big split of the carcass between the ribs (due to gravity pulling in the half pig carcass part that is at least partly freely hanging from a carrier, which carrier engages the leg part of the half pig carcass part) is created, which in turn in effect creates a target for the separation device (such as enabling utilizing a cut in the first step, such as the resulting rib cut, as a landmark in the second step), which may render cutting through the spine easier, requiring less precision in initiating the cut through the spine, faster, more certain to succeed and/or more efficient compared to, e.g., cutting from the back (spine) side of the carcass and/or cutting with the separation device from the front (rib) side prior to cutting by a cutting device between the first and second target ribs.
  • a method may have the steps of:
  • cutting by a cutting device between the first and second target ribs creates a rib cut, such as a rib cut between the first and the second target ribs, such as a rib cut in meat and/or rib cartilage portions between the first and the second target ribs.
  • the adjacent first and a second target ribs may comprise third and fourth ribs, wherein the cut is performed up to a tip of the shoulder blade, the cut causing a fore end portion to be partly separated from the remaining ribs of the half pig carcass part via gravity.
  • the shoulder blade may function as and be utilized as a natural stop for the cutting and/or the cutting device.
  • the adjacent first and a second target ribs comprise fourth and fifth ribs the cut causing a fore end portion to be partly separated from the remaining ribs of the half pig carcass part via gravity.
  • the step of detecting positions of the ribs of the half pig carcass part may be performed by a detection apparatus.
  • the step of detecting at least one characteristic property of a half pig carcass part including positions of the ribs of the half pig carcass part may be performed by a detection apparatus.
  • the detection apparatus includes one or more of the following:
  • an X-ray apparatus for capturing X-ray data indicating inner bone structure of the half pig carcass part including the positions of the ribs of the half pig carcass part.
  • the method may further include processing detected data using a processing unit connected to the detection apparatus to determine the positions of the first and a second target ribs.
  • the method may further comprise operating the cutting device by the processing unit to automatically cut the cartilage portion between the first and a second target ribs.
  • one or more of the cuts may be performed manually, by an operator located at a suitable position relative the half carcass.
  • the method may comprise operating the separating device by the processing unit to automatically cut the fore end from the middle part of the half carcass part carcass by cutting through the backbone using the rib cut as a reference.
  • the separation device may comprises a scissor knife or a saw.
  • a separation device for separating the fore end from the middle part of the half carcass part carcass by cutting through the backbone using the rib cut as a reference.
  • Detection unit may be understood so as to be interchangeable with‘detection apparatus’ within the present application, where‘detection apparatus’ is different from (such as a sub-unit of) the‘apparatus is provided an apparatus for processing a half pig carcass part that is at least partly freely hanging from a carrier’ .
  • an apparatus for processing a half pig carcass part that is at least partly freely hanging from a carrier, which carrier engages the leg part of the half pig carcass part, comprising:
  • a detection unit for detecting at least one characteristic property of the half pig carcass part including positions of the ribs of the half pig carcass part
  • an identification device for identifying positions of first and second target ribs, and based on the identified positions
  • the cutting device may comprise any type of cutting blade that may in one embodiment be attached to a robotic arm for performing the cut up to the shoulder blade fully automatically.
  • the cutting device comprises a robotic arm for performing the cut up to the shoulder blade fully automatically.
  • the separation device comprises a robotic arm for performing fully automatically the separation of the fore end from the middle part of the half carcass part carcass by cutting through the backbone using the rib cut as a reference.
  • This cut may also be semi manual or fully manual, where e.g. an operator may be informed, e.g. via a reference marker, where to start the cut.
  • the cutting device may further comprise a scissor cut for fully separating the fore end portion from the rest of the pig half carcass.
  • said cutting by a cutting device between the first and second target ribs creates a rib cut, such as a rib cut between the first and the second target ribs, such as a rib cut in meat and/or rib cartilage portions between the first and the second target ribs.
  • a method and an apparatus that among other things allows full automation of separating a hanging half carcass into fore end, middle portion and ham. Further, the yield of each part is optimized by allowing precise cuts along muscle contours or along ribs, even when performing the method at least partly manually.
  • FIG. 1 is a schematic side view showing a half carcass hanging from an overhead transfer system according to an embodiment of the invention
  • Fig. 2 is a schematic side view showing the half carcass after the first cut has been made at the reference point between 3 rd and 4 th ribs;
  • Fig. 3 is a schematic side view showing the half carcass after the first cut and preparing for the second cut;
  • Fig. 4 is a schematic side view showing the half carcass after the second cut has been made and the fore end is separated from the rest of the carcass.
  • a pig half carcass 10 that advantageously has been eviscerated and cleaned, is hanging from a carrier 15 of an overhead transport system 20.
  • the transport system is depicted as a simple single hook conveyor system, but may be any type of overhead transport system suitable of carrying and transporting a pig half carcass, utilizing any type of suitable carrier.
  • the half carcass 10 is hanging from the carrier 15 via a hole 18 in a hind leg 25 of the carcass.
  • the half carcass has a fore leg 30 that is hanging freely.
  • the half carcass has a spine portion 35, which is visible after the splitting of the whole carcass along the spine in an earlier operation (not shown). Further, a number of ribs are visible in the rib region 40.
  • the detection apparatus 50 may include one or more of the following:
  • a digital imaging device for capturing three dimensional image data of one and/or both sides of the half pig carcass 10
  • an X-ray apparatus for capturing X-ray data indicating inner bone structure of the half pig carcass 10 including the positions of the ribs of the half pig carcass.
  • the resulting data e.g. the X-ray data
  • are may then be processed by a control processing unit 60 for determining a reference point A, which as shown here is situated on the edge of the pig adjacent the ribs, thus not adjacent the spine.
  • a reference point A which as shown here is situated on the edge of the pig adjacent the ribs, thus not adjacent the spine.
  • the shoulder blade 45 is embedded in the muscle mass of the pig adjacent the spine and the first four ribs and is marked with a dotted line.
  • the reference point A is located and either the position is stored in memory of a control and processing apparatus 60 or the position is marked directly on the pig carcass. Marking may be done using a visible light beam (not shown) or edible dye (or any other form of indication) to inform e.g. an operator of where to begin the first cut, or an automatic cutting device 70 that may perform this cut between ribs 3 and 4 automatically e.g. using a robot arm.
  • the first cut is thus made by the cutting device 70, comprising a cutting blade 75, where the cutting blade 75 is configured to cut through a rib cartilage portion between the third and fourth ribs (or fourth and fifth) up to the shoulder blade 45.
  • the cut causes a fore end portion 80 including first to third (or fourth) ribs to be partly separated from the remaining ribs of the half pig carcass 10 via gravity.
  • Fig. 2 shows the situation after the first cut has been made.
  • a separation device 90 carrying a separation blade 95 makes a second cut to separate the carcass connection between the fourth (or fifth) rib and the shoulder blade and further across the spine 35 of the half pig carcass part and to a back of the half pig carcass part to separate the fore end portion 80 from the rest of the half pig carcass 10 using the first cut as a reference.
  • the shoulder blade includes cartilage (moon bone), using the method according to the invention, when making the second cut it is avoided to cut either the shoulder blade or the cartilage.
  • the separation blade 95 may be a scissor knife, or any other cutting tool that makes a clean cut through the carcass without leaving meat and bone dust, for instance. It is possible to use one articulated robot arm for both the cutting device 70 as well as the separation device 90. The robot arm would change tool from the initial cutting blade 75, for the first cut, to the subsequent separation blade 95, for the second cut, and then back for the next cycle.
  • Fig. 4 finally shows the situation when the fore end portion 80 has been fully separated from the rest of the pig half carcass 10 and is falling to a collection device (not shown) for further processing.
  • a method of processing a half pig carcass part that is at least partly freely hanging from a carrier, which carrier engages the leg part of the half pig carcass part comprising:
  • the method further comprises the step of: • separating by a separation device the fore end from the middle part of the half carcass part carcass by cutting through the backbone using the rib cut as a reference.
  • the detecting at least one characteristic property of a half pig carcass part including positions of the ribs of the half pig carcass part is performed by a detection apparatus.
  • the detection apparatus includes one or more of the following:
  • an X-ray apparatus for capturing X-ray data indicating inner bone structure of the half pig carcass part including the positions of the ribs and the shoulder blade of the half pig carcass part.
  • processing detected data using a processing unit connected to the detection apparatus to determine the positions of the first and a second target ribs.
  • An apparatus for processing a half pig carcass part that is at least partly freely hanging from a carrier, which carrier engages the leg part of the half pig carcass part, comprising:
  • a detection unit for detecting at least one characteristic property of the half pig carcass part including positions of the ribs of the half pig carcass part
  • an identification device for identifying positions of adjacent first and a second target ribs, and based on the identified positions
  • a cutting device for cutting by a cutting device between the first and a second target ribs, the cut causing a fore end portion to be partly separated from the remaining ribs of the half pig carcass part via gravity.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biophysics (AREA)
  • Computer Vision & Pattern Recognition (AREA)
  • Automation & Control Theory (AREA)
  • General Engineering & Computer Science (AREA)
  • Robotics (AREA)
  • Processing Of Meat And Fish (AREA)
  • Separation, Recovery Or Treatment Of Waste Materials Containing Plastics (AREA)
  • Tyre Moulding (AREA)

Abstract

Un système et un procédé de séparation d'une extrémité avant d'une demi-carcasse de porc par la réalisation d'une première découpe entre les côtes trois et quatre jusqu'à l'omoplate suivie d'une seconde découpe à travers le reste de la carcasse. La première découpe est réalisée à l'aide d'une lame de couteau normale, la seconde découpe est réalisée à l'aide d'une lame de ciseau.
EP20721274.7A 2019-05-03 2020-05-01 Découpe de l'extrémité avant d'une demi-carcasse de porc suspendue Pending EP3962276A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL2023065A NL2023065B1 (en) 2019-05-03 2019-05-03 Cutting fore end from hanging half pig carcass.
PCT/EP2020/062203 WO2020225154A1 (fr) 2019-05-03 2020-05-01 Découpe de l'extrémité avant d'une demi-carcasse de porc suspendue

Publications (1)

Publication Number Publication Date
EP3962276A1 true EP3962276A1 (fr) 2022-03-09

Family

ID=67262990

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20721274.7A Pending EP3962276A1 (fr) 2019-05-03 2020-05-01 Découpe de l'extrémité avant d'une demi-carcasse de porc suspendue

Country Status (10)

Country Link
US (1) US11612166B2 (fr)
EP (1) EP3962276A1 (fr)
JP (1) JP7466571B2 (fr)
KR (1) KR20220003019A (fr)
CN (1) CN113747793B (fr)
AU (1) AU2020269878A1 (fr)
BR (1) BR112021022026A2 (fr)
CA (1) CA3138223C (fr)
NL (1) NL2023065B1 (fr)
WO (1) WO2020225154A1 (fr)

Families Citing this family (6)

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Publication number Priority date Publication date Assignee Title
MX2022014207A (es) * 2020-06-09 2022-12-07 Marel Meat Bv Sistema de corte para cortar partes de animal muerto mientras las partes de animal muerto son llevadas por portadores conectados a y movidos por un sistema aereo de transporte.
JP7562474B2 (ja) * 2021-05-13 2024-10-07 三菱重工業株式会社 複合材切断装置および複合材切断方法
JP2023058319A (ja) * 2021-10-13 2023-04-25 株式会社前川製作所 食肉用の作用点演算システム、食肉加工システム、及び、食肉用の作用点演算方法
KR20230107067A (ko) 2022-01-07 2023-07-14 주식회사 엘지에너지솔루션 배터리 데이터 관리 장치 및 그것의 동작 방법
CN114747605B (zh) * 2022-04-26 2023-09-22 南京农业大学 一种猪半胴体智能化自动分割方法
JP2024068382A (ja) * 2022-11-08 2024-05-20 株式会社前川製作所 切断位置特定システム、及び、切断位置特定方法

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US3593369A (en) 1968-02-19 1971-07-20 Iowa Beef Processors Method of breaking animal carcasses and handling meat products
US3916484A (en) * 1973-10-05 1975-11-04 Raymond A Kennedy Method and apparatus for automatic carcass cutting
US5334084A (en) * 1991-09-04 1994-08-02 Texas Beef Group Method and apparatus for automatically trimming fatty tissue from animal carcasses
DK171036B1 (da) * 1993-04-26 1996-04-29 Slagteriernes Forskningsinst Fremgangsmåde og apparat til fiksering af opskårne, ved bagbenene ophængte slagtekroppe på slagtesvin
DK0985348T3 (da) 1998-09-10 2004-08-16 Attec Danmark As Fremgangsmåde og anlæg til langsgående opskæring af midterstykket af halve svinekroppe
US6478667B2 (en) 2000-01-28 2002-11-12 Excel Corporation Method and apparatus for tenderizing meat
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JP4126027B2 (ja) * 2004-04-16 2008-07-30 食肉生産技術研究組合 脊柱除去方法および脊柱除去装置
JP4437758B2 (ja) 2005-02-25 2010-03-24 株式会社前川製作所 枝肉の分割方法及び装置
JP4623755B2 (ja) 2006-02-20 2011-02-02 株式会社前川製作所 食肉ばら部位の肋骨位置検出方法及びその装置
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AU2015320072A1 (en) 2014-09-23 2017-04-20 Marel A/S A method and a device for automatically cutting meat products such as beef tenderloin into portions

Also Published As

Publication number Publication date
US11612166B2 (en) 2023-03-28
CA3138223A1 (fr) 2020-11-12
CN113747793B (zh) 2022-09-27
WO2020225154A1 (fr) 2020-11-12
AU2020269878A1 (en) 2021-12-02
CA3138223C (fr) 2023-04-04
JP2022530772A (ja) 2022-07-01
BR112021022026A2 (pt) 2022-03-15
JP7466571B2 (ja) 2024-04-12
NL2023065B1 (en) 2020-11-30
US20220142187A1 (en) 2022-05-12
KR20220003019A (ko) 2022-01-07
CN113747793A (zh) 2021-12-03

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Owner name: MAREL RED MEAT B.V.